Journal of Food, Agriculture and Environment

Vol 6, Issue 3&4,2008
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Screening of Aspergillus strains isolated from vineyards for pectinase production


Evrim Taşkin 1, Rengin Eltem 2, Erica Simplício da Silva 3, João Vicente Braga de Souza 3*

Recieved Date: 2008-06-10, Accepted Date: 2008-09-12


Pectin is present in walls of plant cells. Pectinases are important for food and chemical industry that processes plant material, and also juice, textile and vine industry uses pectinases. They are able to modify and cause depolymerization in pectin chains. Fungi from genus Aspergillus are one of the most important sources of these enzymes. Vineyards contain plant material in decomposition and are a special place for pectinase producers. Many works screening pectinase producers were described in literature. However, better producers have been continuously found. This paper describes a screening of Aspergillus strains isolated from vineyards for pectinase production. The fungi strains (262) were evaluated in the screening methodology that studied the diameter of the pectin hydrolysis halo and the size of the colony in an agar culture media containing pectin as the sole carbon source. Four strains were selected for fermentation experiments. Aspergillus foetidus var. pallidus Ege-K-730 and Aspergillus aculeatus Ege-K-355 presented the highest pectinase production ratio, and Aspergillus foetidus var. pallidus K-635 and Aspergillus aculeatus K- 398 presented the highest colony diameter. Aspergillus carbonarius CFTRI 1047 was used as a reference strain. In submerged fermentation (SbF), the strains Ege-K-730, Ege-K-355, Ege-K-635 and CFTRI 1047 produced the highest PG (polygalacturonase) and PMG (polymethylgalacturonase) levels, however, Ege-K-730 was the faster producer. In solid state fermentation (SSF), the strains Ege-K-730, Ege-K-635, Ege-K-398 and CFTRI 1047 produced the highest PG and PMG levels. In the experimental conditions, SSF was better than SbF for pectinase production.


Screening, polygalacturonase, polymethylgalacturonase, submerged fermentation (SbF), solid state fermentation (SSF)

Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Environment
Pages: 412-414

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :